Summer Sweet Raspberry Lemonade

1. 1

   For the Raspberry Sauce:

2. 2

   Place the thawed raspberries in the bowl of a food processor fitted with a blade attachment.

3. 3

   Add sugar and water and mix until the raspberries form a smooth puree.

4. 4

   Transfer raspberry puree to a fine mesh strainer fit over a bowl.

5. 5

   Press the puree through the strainer, until only the raspberry seeds and a bit of pulp remain the the strainer, and a beautiful raspberry sauce is all that's in the bowl.

6. 6

   For the Lemonade:

7. 7

   Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

8. 8

   While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

9. 9

   Add the juice and the sugar water to a pitcher. Add 4 cups of cold water, more or less to the desired strength.

10. 10

    Add the prepared raspberry sauce and stir to combine.

11. 11

    Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

12. 12

    Serve over ice.

13. 13

    You'll have extra raspberry sauce, save it for your next ice cream sundae or next batch of lemonade!

* Per serving · 4 servings · Values may vary.

No additional tips available.